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dc.contributor.authorNoosamean, Nantaraten_US
dc.contributor.authorนันทรัตน์ หนูเสมียนen_US
dc.date.accessioned2020-01-17T07:15:03Z
dc.date.available2020-01-17T07:15:03Z
dc.date.issued2020-01-17
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/3007
dc.descriptionวิทยานิพนธ์ (คศ.ม.) -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2560en_US
dc.description.abstractThe use of yogurt and inulin in soybean of salad dressing products had steps to develop as follows 1) Selection of salad dressing products, basic formula and physical and chemical test. 2) Developing soybean of salad dressing products by crushed soybeans were used instead of whole eggs and used olive oil instead of vegetable oil. The sensory evaluation was done by means of scoring method which was 9-point Hedonic Scale Test. 3) Using the developed soybean salad dressing in 2) to develop it to soybean mixed yogurt salad dressing by putting yogurt for 5, 10 and 15 of formula then study the acceptance by sensory tests. 4) Putting inulin into soybean mixed yogurt salad dressing for 5, 10 and 15 of formula then did sensory test It was found that consumers rated the most common sensory attributes was soybean mixed yogurt with inulin salad dressing third formula which was mixed by 15% of yogurt and inulin and found that developed soybean salad dressing had low energy without separation of water and fat, the surface is glossy cream. The texture of soybean salad dressing formula was smooth, there were bubbles in the salad dressing, soy sauce, and a mellow taste. Soybean salad dressing had thick texture and aroma. This soy formula had a lot of fiber. This was due to the use of soy substituted for yolks and the use of inulin to replace oil that results to have dietary fiber which helped in the digestive system and is low in fat. In addition, the use of inulin also made soybean salad dressing was homogeneous, did not separate the layer of water with fat. And adding yogurt with lactic acid bacteria helped digestion and stimulated white blood cells to help prevent the growth of harmful bacteria. It also made strengthens of the immune system.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectYogurten_US
dc.subjectโยเกิร์ตen_US
dc.subjectInulinen_US
dc.subjectอินนูลินen_US
dc.subjectsalad dressingen_US
dc.subjectน้ำสลัดen_US
dc.subjectsoybeanen_US
dc.subjectถั่วเหลืองen_US
dc.titleUtilization of yogurt and inulin in soybean salad dressing producten_US
dc.title.alternativeการใช้โยเกิร์ตและอินนูลินในผลิตภัณฑ์น้ำสลัดสูตรถั่วเหลืองen_US
dc.typeThesisen_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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